This is a great article about catering onboard private aircraft. Gus Lira, Vice President at JetOptions, says, “We consider catering as one more of the important facets of your private jet charter experience. At JetOptions, when ordering catering, we first ensure that the order details are correct and verified by our clients. Then, we corroborate that the order is exactly what has been ordered, and lastly, we go over the serving details with the flight attendant. Catering is one of the many services we provide where we know attention to detail and follow-through will enhance your trip.”
Any regular airline passenger will tell you there is a special place in hell reserved for airplane food, but when you are paying upwards of $8,000 an hour to charter a large-cabin private jet, lousy food is something that can no longer be excused.
There are many problems with serving food at 40,000 ft. For starters, your taste buds become less discerning, as you lose your taste of salt by up to 50 percent (although for newer private jets that have lower atmospheric pressure, this is less of an issue). Then there is the low humidity of the cabin, which weakens your sense of smell – and further diminishes your ability to taste – and can cause any food on board to dry up.
A skilled chef can get around these problems by seasoning their food with sea salt, making better use of sauce, and packing their recipes with rich ‘umami’ flavors, using ingredients such as soy sauce, shiitake mushrooms, and slow-cooked stocks. But cooking for private jet passengers is not only about taste; it is more importantly about hygiene and safety.